Start by making the crepes. In a stand mixer, whisk all the ingredients together except the spring onions and pour the batter into a pyrex measuring cup with a pour spout. It’s easier than trying to spoon batter out of your mixing bowl. Heat a nonstick skillet on medium low. For my stove top that’s level 3. You’ll have to find your proper heat level in your first one or two crepes. Have an empty plate reserved on the side for the finished crepes.

 I often have butter clumping problems if the batter is cold.  I don’t worry about it. I have a small whisk that I use to give the batter a quick whisk before pouring my next crepe.

 To get started I use a dime sized piece of butter to judge the heat on my skillet. When it sizzles, I pour my first crepe. Pick up the skillet and turn it slowly in a round like manner to spread the batter evenly. You want to use the batter in scant amounts, much less than you would use for say pancakes. When the edges get golden brownish, flip the crepe over. I use a pancake spatula for this because I don’t have the flippy tossy skill you see on TV.

 The whole process for each crepe should only take a couple of minutes. Fold the crepe in half like you would an omelette and slide it onto your reserved plate. Fold it over again to make a triangle. The crepes can be stacked in this way until you’re done. Repeat this process.

 You won’t need to add any dollops of butter to the pan from here on out because there’s plenty of butter in the batter. How many crepes you get depends on the size you make. I get about a dozen that are about 8 inches in diameter. Ish. From here the crepes can be covered in saran wrap and put away in the fridge for later if you like.

In a saute pan, cook the minced shallot in a half stick of butter on medium high heat. When the butter starts to look oily, add the wine. When the wine has cooked down a bit, whisk in the cream and season it with salt pepper. Turn the heat down to low when you like the taste. This whole process should take about 15 minutes, giving it a whisk every few minutes to keep the cream from browning.

Meanwhile, preheat the oven to 350. Unfold the crepes. Fill the crepes with the cheese and the ham. Don’t overfill them or they’ll be unbalanced. It’s not a burrito supreme or a sub sandwich. I used cheese slices that were square so I folded each slice in half to make rectangles and placed two rectangles end to end in the center of the crepe and topped that with four shaved slices of ham.

Roll up the crepe and place it on a parchment lined cookie sheet. The crepe should look like it could easily fit inside a paper towel roll. Bake the crepes until the cheese has melted, put them on a plate, ladle the sauce over them, and garnish with the green onions. Voila!